Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami

Javidipour I., Vural H.

NAHRUNG-FOOD, vol.46, no.6, pp.404-407, 2002 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 6
  • Publication Date: 2002
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.404-407
  • Keywords: cottonseed oil, interesterification, olive oil, palm oil, Turkish-type salami, GROUND-BEEF, PORK BACKFAT, CHEMICAL-PROPERTIES, CHOLESTEROL CONTENT, VEGETABLE-OIL, OLIVE OIL, FRANKFURTERS, LEVEL, REPLACEMENT, CARRAGEENAN
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.